Macaroni Salad

More and more mayo is not the answer to a great classic Macaroni Salad. The secret is to salt the pasta cooking water VERY well. AND…. my Australian TV debut!!!!!!!!!!

Today started out like any other day, but ended up being unlike any other. At 5.30 am, Dozer was breathing his stinky breath 2 inches from my face, dancing around so he was tapping his nails on the wooden floors (oh, he wouldn’t dare bark) indicating breakfast time, breakfast time! I pulled on my favourite daggy jeans and comfortable top, fed Dozer, then popped out for my caffeine fix at my local little coffee shop that I can’t live without.

3 hours later, I was seated in hair and make up at the Channel 10 TV studio with a glam squad transforming me from ordinary to TV ready in a mere 20 minutes for Studio 10, one of Australia’s top morning talk shows.

!!!!!!!!!!!! Cooking live on TV!!!!!!!!!!!!

There can never be enough exclamation marks!!!

There I am, the shortie in the middle among big names! No platform heels are high enough to make enough of a difference!!! Left to right: Nartasha Belling, Joe Hildebrand, me, Denise Drysdale, Jessica Rowe, Ita Buttrose.

.

Backstory: A couple of months ago, I was asked by MAGGI Noodles to create some recipes to show people how they can use 2 minute noodles to make quick, wholesome meals for the family. It’s so easy to pass judgement and say 2 minute noodles are a cheat, but in all honesty, for those of us who are time pressed, having a few back-pocket ways to use MAGGI noodles to make veggie loaded meals really quickly is a life saver.

I haven’t even seen the segment myself. But I’m told it will be uploaded online then I’ll share it. 🙂

Sorry for the detour from the regular foodie talk of today’s recipe. But……. excitement radar – off the charts!!!

OK – back to it. Macaroni Salad.

I think you’d be hard pressed to find an Aussie who hasn’t had Macaroni Salad in some form. Whether from the deli at the local supermarket, or posh version from gourmet stores, it’s a staple – especially in summer.

And if you’ve ever been unimpressed by the overly mayo-heavy, overly sour or overly sweet or overly oily store bought version, here’s a classic Macaroni Salad that I think you’ll really love!

From the asking around I did at the dog park (yes, that’s where I get alot of recipe ground work done), it sounds like there’s this misconception that you need ALOT of mayo to make a great Macaroni Salad, thinking that mayo is the key to flavour.

But actually, in my personal opinion, mayo is not the answer. Well, mayo is needed – for a classic Macaroni Salad dressing. But to get more flavour into your Macaroni Salad and therefore use less mayo, the key is to salt your pasta cooking water very well.

Honestly, it makes such a difference! I use 1.5 tablespoons for every 4 to 5 litres of water for 250g / 1/2 lb uncooked pasta. And 1/3 cup of mayonnaise + 1/3 cup sour cream. Using a combination of sour cream (or yoghurt) with the mayo goes a long way to lighten up that dressing, but you won’t miss the extra mayo when the macaroni has been cooked in salted water.

I’ve kept this Macaroni Salad classic (Australian classic!). That means, as much as I was tempted, no bacon, no egg, no pickles, no charred red peppers, no chicken, no olives etc etc. I like using grated carrot, capsicum / bell peppers, shallots / scallions for freshness (or red onion), and I really like using celery for a bit of fresh crunch.

The possibilities are endless when it comes to Macaroni Salad add-ins. So I opted to stick with the classic – for now. The classic that is almost mandatory to make an appearance at every Aussie summer BBQ. I haven’t included all those add ins that would make the flavour even more intense so it’s a great side dish, which is what this is intended to be. – Nagi x

PS In case you are wondering, no I didn’t burn anything or trip or spill anything, or otherwise make a fool of myself on TV (that I know if, but as I said, I haven’t seen it yet)!!!

5 from 17 votes

Print

Macaroni Salad

Prep Time

10mins

Cook Time

10mins

Total Time

20mins

This is just a great classic, Macaroni Salad. It's not too heavy or greasy - you get extra flavour from cooking the macaroni in salted water. I don't like mine too sour or too sweet. Feel free to go wild with add ins! This recipe is for a classic side because if you serve this with heavily flavoured mains, lighter sides pair better. Serves 4 as a meal, 8 as a side. Recipe VIDEO below.

Course:
Side Dish

Servings: 4- 8 people

Calories: 198kcal

Author: Nagi

Ingredients

250 g / 1/2 lb macaroni elbow pasta

1 1/2tbspsalt

1cupfinely sliced celery

3/4cupfinely diced red capsicum / bell peppers

¾cupfinely sliced shallots / scallions / green onions

1medium carrot, grated (using standard box grater)

Dressing:

1/3cupmayonnaise, whole egg

1/3cupsour cream(can sub full fat plain yoghurt)

1tbspcider vinegar

2tspDijon mustard

2tspsugar

3/4tspgarlic powder

1 1/4tspsalt

½tsppepper

Instructions

Bring large pot of water to the boil - 4 to 5 litres / quarts. Add salt then add pasta. Cook per packet directions.

Drain pasta then cool.

Meanwhile, mix Dressing ingredients in a bowl.

Place pasta in a bowl. Add remaining Macaroni Salad ingredients. Pour over Dressing.

Toss. Adjust salt / sugar / sour (vinegar) / mayo to taste. I adjust mayo & sour cream in equal amounts right at the end if serving people who like extra creamy.

Set aside for at least 20 minutes. Then serve at room temperature (not cold). It's great the next day too!

Recipe Notes

1. Lots of add-in potential here. Bacon, ham, egg, grated cheese, chicken, olives, diced chillies - go wild! But if this is for a side dish with other strong flavoured mains, I'd urge you to consider sticking with the a fairly classic version. 🙂 I love KAPOW flavours, but there is such thing as too much in a meal!

2. NON MAYO DRESSING option: I really feel that Macaroni Salad's do require some mayo but if you are really mayo adverse or can't have it, then use more sour cream (instead of mayo, same qty), add 2 tbsp olive oil, and extra flavourings as follows: 1 tsp sugar, 1/4 tsp garlic powder, more salt & pepper (because mayo has more flavour than sour cream). Yoghurt is also a healthier option.

3. Nutrition per serving, assuming 8 servings as a side (about 3/4 cup, good amount!)

WATCH HOW TO MAKE IT

LIFE OF DOZER

When I leave Dozer indoors when I’m out all day and it’s been raining (damn that dog door!!!!).

Related

Comments

Nagi you are the prettiest one in the picture and you are not shorter than Denise so there pllkh😛. Lol I love macaroni salad in every flavor and form hot, cold whatev. Thanks for the tip I’m going to try that next time. Especially for mac and cheese cuz I always salt it on my plate 1st thing without even tasting 1st. I know that’s bad!!
Ahhhh the life of Dozer, every four legged love one should be so darn lucky. If there is an after life I hope I come back as your Dozer or my Hatteras Catteras. Either way I’ll be in high cotton!
Thanks for all your scrumptious recipes, how to videos (my fave) and tips.
One of your fans,
juliet

Hi Nagi, CONGRATULATIONS on your TV appearance. When are we likely to see it or have I missed it. Anyway, you’re THE STAR in our eyes with ALL of your beautiful recipes and as for this “Macaroni Salad” you’re up my tree once again. I always make a Macaroni Salad during our summer in fact I made my version only last Saturday when we had a couple of neighbours over that we go away caravanning together. The only difference is I use Greek Style Natural Yoghurt in place of the sour cream. I’ll have a go at your version tonight for our dinner.
Don’t you just love it when Dozer gets wet and he shakes himself when he’s standing right near you.

Anyway, we can all say we know a CELEBRITY STAR now. Again CONGRATULATIONS. Well done girl!!!

I just discovered your blog while searching for a recipe for red velvet cake (which was delicious). The macaroni salad looks delicious, must try it after it warms up here in the Northern Hemisphere. And I love the Life of Dozer! I also have a Golden Retriver, Lucy, aged 9. Best dogs ever!

This is very similar to how my mom makes our family’s macaroni salad, just the dressing is ever so slightly different (no mustard) and we don’t use celery. But red pepper and carrot for sure! Who knew we’ve been making the Aussie macaroni salad all this time?! And congrats on your cooking segment, so awesome!

Well done Nagi!! You are a STAR!!
This recipe will happen soonest. The weather is really hot and it’s not even Christmas yet.
Dozer looks like he’s been having a GOOD time while you’re not around. He’s telling you to not leave him alone again.

Lucky you! Never done the walk myself but it will be lovely. It’s always the same -one travels and does all manner of things but saves all the home country things for later when they never happen anyway. Have a good time.

Poor Dozer, off to the minder again?? He must wonder where you disappear to??

Wow, Nagi! Congratulations!! Nagi on TV!! wooohooo!!! You look beautiful, by the way. 🙂 I don’t know how you managed to pull off another great recipe after a day like that! LOL You deserve the acccolades! I’m sure I speak for many people here (maybe ALL people here!) when I say that I’m so happy for you and thrilled that the media is recognizing your talents, your bubbly personality, and your fantastic recipes. You could make a pot of water interesting! I can’t make macaroni salad this time of year in the Seattle area, but I will definitely try your recipe in BBQ weather. Thank you so much for all your innovative and delicious recipes. You’re a STAR, I tell ya! Hope you post the appearance soon! Three cheers for Nagi!! xoxo

Wow what great news CONGRATULATIONS from Gillian in Toronto Canada and oops not forgetting LUCA TOO.. That DOZER just like Luca sneaking out ..
About salting the pasta water I once read that pasta water had to be heavily.salted so it tasted like Salted Seawater. Love macaroni salad yours.is great👍

Congratulations on your Morning Show appearance. So excited for you. What an honour (hee, I’ve always wanted to spell it that way). You absolutely deserve it. Your recipes and attention to detail are incredible.

Great basic recipe that can take a lot of substitutions. Loved the use of
the ridged elbows (chifferi rigati). Not only do they hold the dressing better than plain
but the companies that make them tend to make a better product.
Is your TV debut available on the web? (not likely to find it in the USA Pacific Northwest…)